Your family will love you when you say yes to making this Decadent Sweet Potato Casserole. This recipe has been passed down to me from my sweet aunt Tammy, pictured below. I have adapted many of her recipes over the years as she is one of the best cooks that I know! I’ve learned so much from her, and she was gracious enough to share this family classic that she’s been serving up at our Holiday get-togethers for over 35 years.
One thing about this Decadent Sweet Potato Casserole, though, that you should know is, it’s not a lightened-up dish like many of my other recipes. If you are looking for a lightened-up version of sweet potato casserole, please check out my other everyday sweet potato recipes that are also tasty and delicious. I make this particular sweet potato casserole recipe on special occasions like Thanksgiving, Easter, and Christmas when I’m not concerned about calories, sugar, and fat content. I live by the saying “everything in moderation,” right?
What makes this Decadent Sweet Potato Casserole so good is the light and creamy filling that literally melts in your mouth, and it’s topped with a sweet buttery pecan crumble that adds the perfect amount of crunch and texture. Don’t take my word for it; pin this and print this recipe to make at your next holiday get-together, and I guarantee you are going to WOW your family and friends.
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Variations to this Decadent Sweet Potato Casserole:
To make this recipe really easy, you can use canned sweet potatoes, and I make sure to drain the juice from the potatoes. I also make the recipe, when I have enough time, with fresh sweet potatoes, and I cook them ahead of time in either the oven, slow cooker, or microwave. For the sweet pecan crumble topping, you can add mini marshmallows or substitute the pecans for walnuts.
Ingredients in Decadent Sweet Potato Casserole:
How to make this Sweet Potato Casserole:
Preheat oven to 350 degrees and spray and medium-size casserole dish with non-stick cooking spray and set aside. Then, prepare the sweet potatoes ahead of time and let them cool. If you are using canned sweet potatoes, you can skip this step.
In a medium-size bowl, beat together eggs, melted butter, and sugar. Next, add drained sweet potatoes (if using canned) or cooked sweet potatoes (skin removed) and mash together.
In a small bowl, mix butter (at room temperature), sugar, flour, and chopped pecans for the topping. You can use a fork to mix or clean hands, and the topping will form into a crumble.
Evenly sprinkle the topping over the sweet potato mixture. Bake for 25-30 minutes until topping is golden brown and bubbly.
Decadent Sweet Potato Casserole
- 59 ounces canned sweet potatoes, drained I use Bruce's Brand (1 40 ounce + 1 29 ounce cans)
- 3/4 cup sugar
- 1/2 stick butter, melted
- 2 eggs, beaten
- 1 tsp vanilla
Sweet Pecan Topping
- 1/2 stick butter, softened important that it is softened
- 3/4 cup brown sugar
- 1/3 cup flour
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
- In a large size bowl, add sugar, melted butter, eggs, and vanilla. Beat together until mixed.
- Add drained potatoes to the sugar mixture and mash together until all large chunks are gone.
- Transfer sweet potato mixture to casserole dish.
Sweet Pecan Topping
- In a separate small bowl, add softened butter, brown sugar, flour, and pecans. Use a fork or clean hands to mix together until crumbly.
- Generously sprinkle the pecan crumble over the sweet potato mixture. Bake for 25-30 minutes until edges are starting to brown and bubbly. Let cool for 5-7 minutes before serving.